Bottom round roast

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brisket for pastrami.

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Agree, brisket for pastrami. I will brine a whole brisket for a couple weeks and use part of it to smoke and make pastrami and the other part boiled to make corned beef.

Both turn out great.

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bottom round makes pretty good stew meat.

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Yep, I use it mainly for stew meat or when I make a nice big pot of vegetable/beef soup. It will cook down tender, but not fall apart on you.

I've oven roasted it before after putting a good sear on the outside and cooked it to medium rare internal temperature. Then after it cools a bit I'll put it in the fridge overnight and make a rich brown gravy the next day.

Take the roast out and slice it very thin, put it in the pot of gravy just long enough to heat back up and use it to make roast beef po-boys.